Description
These Keto No-Bake Churro Cheesecake Bars are a delicious low-carb dessert featuring a cinnamon-spiced almond flour crust, creamy cheesecake filling, and a cinnamon-erythritol topping. Perfectly chilled and easy to make, they satisfy your sweet tooth while keeping it keto-friendly.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup heavy whipping cream
For the topping:
- 2 tablespoons powdered erythritol
- 1 teaspoon cinnamon
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine almond flour, powdered erythritol, cinnamon, and melted butter until fully mixed. Press the mixture firmly into the bottom of the pan to create an even crust layer. Chill the crust in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with powdered erythritol, vanilla extract, and cinnamon until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it is well combined but still light and fluffy.
- Assemble the bars: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. In a small bowl, mix together the powdered erythritol and cinnamon for the topping, then sprinkle it evenly over the cheesecake layer.
- Chill and serve: Cover the pan and refrigerate the bars for at least 4 hours, or until the cheesecake is fully set. Once chilled, slice into 12 bars and serve cold. For a firmer texture, freeze the bars for 30 minutes before cutting.
Notes
- Serve these bars cold for the best texture and flavor.
- Store in the refrigerator for up to 5 days to maintain freshness.
- For a firmer consistency, freeze the bars for 30 minutes before slicing.
